Ravioli Meatball Soup
Cozy up with a bowl of hearty and flavorful Ravioli Meatball Soup, a soul-warming dish that brings together tender homemade meatballs, cheese-filled ravioli, and a rich tomato-infused broth. This one-pot meal is packed with vibrant vegetables like carrots, celery, spinach, and onions, balancing its indulgent essence with wholesome goodness. Seasoned with Italian herbs and slow-simmered for maximum flavor, this soup is the perfect union of comfort food and quick weeknight cooking, ready in just 50 minutes. Serve it with crusty bread or a fresh salad for the ultimate family-friendly dinner. Perfect for fans of Italian cuisine, this recipe is a surefire way to turn an ordinary evening into a cozy culinary escape.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 6 cups Chicken broth
- 1 28-ounce can Crushed tomatoes
- 1 teaspoon Italian seasoning
- 9 ounces Cheese ravioli (frozen or fresh)
- 4 cups Fresh spinach
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and brown them on all sides, about 3-4 minutes per batch. Remove the browned meatballs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables are softened.
Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning, and bring the soup to a simmer over medium-high heat.
Return the meatballs to the pot and simmer for 10 minutes to allow them to cook through.
Add the ravioli to the soup and cook according to the package instructions, usually 4-6 minutes, until tender.
Stir in the fresh spinach and cook for an additional 1-2 minutes, just until wilted.
Taste the soup and adjust seasoning if needed. Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or a side salad for a complete, comforting meal.
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 8638 mg | 376% | |
| Total Carbohydrate | 194.1 g | 71% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 48.4 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1190 mg | 92% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5231 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
